Palak Paneer Kofta Curry Recipe

Palak Paneer Kofta Curry Recipe

Ingredients :
To make kofta:
200 grams Paneer / Chenna Crumbled
250 grams fine Spinach chopped
1-2 tbsp Gram flour
1/2 tsp Red chilli powder
1/2 tsp Garam masala
Oil to deep fry
Salt to taste

For Curry:
2 medium sized tomatoes
3 medium sized Onion chopped
5-6 cloves of Garlic
½ inch piece of ginger
½ tsp Turmeric powder
1 tsp Red chilly powder
1/4 tsp Garam Masala
1 ½ tsp Coriander powder
Fresh coriander leaves chopped
Salt to taste
1/2 tbsp Oil
1 tbsp Butter
¼ tsp Cumin seed
Kasuri Methi
2-3 tbsp of Fresh cream

Preparation :
For Koftas :
1. Take Chopped Palak (Spinach) in a Pan and cook on Medium Flame.
2. Squeeze out the water from the spinach once it cools down.
3. Now Take a deep bowl and put grated paneer / chenna in it and add blanched Spinach along with all the spices (Red Chilly Powder, Garam Masala, Salt to taste.)
4. Finally add Besan / Gram Flour for binding the Koftas.
5. Take some portion of the above mixture and make small balls by rolling it between your palm. Prepare the balls for the remaining mixture.
6. Take some oil in a deep pan and Deep fry these Balls on medium heat taking care not to overlap them.
7. Fry the balls till they are golden brown turning them occasionally.
8. Take them out over a paper towel or absorbent paper. Your Koftas are ready.

For Curry :
1. Take Chopped Tomato, Chopped Onion, Chopped Garlic, Chopped Ginger and add a little water and grind them to make a smooth paste.
2. Take a deep Pan and heat 1/2 Tbsp oil and 1 Tbsp Butter. Once the oil become hot enough, add Cumin seed and saute till it become light brown.
3. Now add the above smooth paste to it and mix well.
4. Add all the spices Red Chilly powder, Coriander powder, Turmeric powder, Garam Masala, Salt to taste, Fresh Cream and mix it well.
5. Add a glass of water, mix it well and bring it to a boil.
6. Once the gravy starts boiling add kasuri methi, freshly chopped coriader leaves and add fried palak paneer koftas prepared above, one by one and cook for another 2-3 minutes.
7. Now take the Palak Paneer Kofta Curry in a serving bowl taking care that the koftas dont break.
8. Garnish the Palak Paneer Kofta Curry with some fresh cream and chopped coriander leaves.
9. Serve Hot with Tandoori Roti, Kulcha, Naan, Paratha or Phulka Chapati.

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Makki Di Roti recipe | Makki Ki Roti | Indian Corn Bread

Makki Di Roti recipe | Makki Ki Roti | Indian Corn Bread

Ingredients :
2 Cups Makki ka atta (Cornmeal)
1/2 cup Wheat Flour (Atta)
1-1/4 cup Water (or as required for dough)
Salt to taste
3/4 teaspoon Ajwain / Carrom seeds
1/4 cup Oil / Ghee

Preparation :
1. Mix all the ingredients in a big bowl and knead a soft dough.
2. While Kneading, add water slowly and gradually to make the dough smooth and soft and now it is ready.
3. Take a plastic Ziplock bag and cut it open and place it on your rolling surface and grease it in the center.
4. Make a small ball out of the dough and place it between the two sheets of plastic and drizzle some oil on top of it.
5. Now spread the dough ball around using your hand or flat bottomed plate and make it look like a large disc. Now the roti is ready.
6. Now carefully remove the roti from the plastic disc and transfer it on a hot seasoned Tawa.
7. Grease the roti along the way and allow it to cook on the bottom.
8. Now flip it over and cook the other side too.
9. Apply oil/Ghee as needed and cook both sides until the roti turns brown and is cooked thoroughly.
10. Crispy brown Makki di Roti is ready. Repeat the process with the remaining dough.
11. Serve hot with Sarson ka Saag or Daal !

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Sarson ka Saag | Sarson ki Sabji Recipe

Sarson ka Saag | Sarson ki Sabji Recipe

Ingredients :
For the saag:
1 bunch Mustard leaves (sarson)
½ bunch Spinach leaves (palak)
½ bunch Bathua leaves (chenopodium)
2 to 3 inch white Radish root (mooli)
1 cup chopped Radish leaves (mooli ke patte)
1 cup Fenugreek leaves, chopped (methi leaves)
3 medium sized Tomatoes, chopped
2 medium sized Onions, chopped
7-8 Garlic, chopped (lahsun)
2 inch Ginger, chopped (adrak)
2 green chilies, chopped (hari mirch)
¼ tsp asafoetida powder (hing)
½ tsp red chili powder (lal mirch powder)
2 Tbsp Maize flour
2 to 3 cups of water
Salt as required

For the tempering :
1 medium sized onion, finely chopped
1 to 2 Tbsp oil
Puree of cooked Saag / Sabji

Preparation :
1. Clean all the greens and then chop them.
2. Wash all the chopped Green Vegetables with water.
3. Now take all the ingredients listed under saag except for maize flour in a Pressure cooker or a Pan with lid.
4. Let the mixture cook for 5-7 minutes. IF cooking in a pan, then cover the lid and let the greens cook.
5. Now pur the cooked greens along with the stock and mize flour in a blender.
6. Blend till smooth and then pour the puree of the greens in a pan.
7. Simmer for a good 20-25 minutes.
8. In another small pan, Heat oil or ghee, add the chopped onions and fry till they become light brown.
9. Add the prepared Saag of green puree aboe and stir and simmer for about 3-4 minutes stirring occasionally.
10. Serve the Sarson ka saag hot with some chopped onions, Whole Green Chillies and garnish with some butter on top of the saag along with Hot and fresh Makki di roti. Can also serve with Fulka Roti, Tandoori Roti, Puri, Naan or Kulcha.

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Litti Chokha Recipe

Litti Chokha Recipe

Litti Chokha is a traditional Snack found in India Northern States of Uttar Prades, Bihar and Jharkhand. It is eaten as an evening Snack during Winter prepared on Cowdung Fire. Though it can be enjoyed all year round.
Litti Consists of Wheat / Sattu formed into balls filled with a mixture of Spices.
Chokha is Mixture of Roasted Brinjal, Potatoes and Tomatoes served with the Litti.



Ingredients:
For outer part of Litti :
2 Cups Wheat Flour
½ Tsp ajwain (carom seeds)
2 Tbsp of ghee
¾ Tsp salt (or as per Taste)

For Filling:
1 Cup Bhuna Chana (Roasted Gram) or Sattu(if its available)
4-5 Cloves grated Garlic
1 Medium onion finely chopped
1 Ginger grated (about an Inch)
2-3 Green chilies, finely chopped
½ Cup coriander leaves finely chopped
½ Tsp onion seeds (Kalonji)
1 Tsp Ajwain (carom seeds)
1 Tbsp Lemon juice
2 Stuffed Red Chilli Pickle
Salt to taste

For Chokha:
2 Boiled Potatoes, Medium Sized
1 Big Brinjal (Baingan)
3 Tomatoes, Medium Sized
4-5 Garlic Cloves
2-4 finely chopped Green Chillies
½” Peice of Ginger grated
2 Onions Finely Chopped
1 Tbsp finely chopped coriander (dhania)
2 Tsp mustard oil
Salt to taste

Preparation:
For Chokha:
1. Remove the Skin of the Boiled Potatoes and keep aside.
2. Roast the Brinjal and Tomatoes on the gas Flame until they become soft.
3. Peel off the burnt skin of Brinjal.
4. Now Mash the Boiled Potatoes, Brinjal and Tomatoes along with Garlic.
5. Add Finely chopped onion, Grated ginger, Coriander leaves, Green chillies, Salt and mustard oil.
6. Mix all the Ingredients Properly. Now your Chokha is ready.

For Litti:
1. Sieve the Flour in big bowl.To that add carom seeds,Salt as per taste and oil.
2. Knead the dough properly with water.It Should be Soft. Cover it with Wet Cloth and keep aside.
3. If Sattu is not Available, Grind Chana with Black Pepper.
4. Take the mixture in a Mixing Bowl and add in Grated Ginger, Green Chillies, Coriander, Lemon Juice along with all the Spices and Mix Well. Keep aside.
5. Now take the dough and make small Chapatis.
6. Now take the filling mixture prepared above and place in the middle of the chapatis and pinch the chapati from all sides to make a ball of chapati filled with the filling mixture.
7. Similarly make 10-12 balls. Litti is ready for Cooking.
8. We can either bake these Litti's in a preheated oven at 180C or Roast in Goithas (Burnt cow dung cakes)/Coal.
9. Bake/Roast till one side is brown and black spots start to appear on the Litti surface.
10. Then turn over the Litti and bake/roast for a few more minutes until this side is brown as well.
11. Litti is ready for Serving.
12. Dip Hot Litti in Pure Ghee or Butter and Serve with Chokha and Green Coriander Chutney or Boondi Raita.

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Paneer Makhani Recipe

Paneer Makhani Recipe

Ingredients :
Paneer - 250 gms
Onion paste - 1 cup
Tomato Puree - 3 big ones
Ginger Garlic paste - 1 tbsp
Red Chilli powder - 1 tsp
Coriander Powder(Dhania Powder) - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Cream - 1 cup
Bay Leaf(Tej Patta) - 1
Green Cardamom(Elaichi) - 3
cloves(Laung) - 4
Salt to taste
Butter - 3 tsp
Saffron(Kesar) - 5-6 strands or orange color -a pinch
Sugar - 1/4 tsp
Milk - 50 ml.
Kasuri methi (dry fenugreek leaves) - 1/2 tsp

Preparation :
Cut the paneer into cubes and fry them in butter till golden color. Remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it. This makes Paneer softer.
Warm milk and soak saffron(Kesar) in it.
Make Onion Paste and Tomato puree separately in a blender and Keep aside.
In a pan, heat butter. Add the bay leaf(Tej Patta), cloves, green cardamom and fry for a minute, then add Onion paste and fry till its turns pink and then add the ginger garlic paste. Fry both till the onion paste turns golden brown.
Then add cashew paste along with all the spice powders. Simmer and then add the tomato puree and crushed kasuri methi. Mix well.
Add about 1/2 cup water and bring to boil then add the fried paneer.Simmer and cook till it thickens. When the gravy is thick enough, add the cream and simmer for another 10 mins. Finally add the milk that has the saffron. Optionally, you can add orange food color if you want richer color.
Let the curry sit for 10-15 mins before serving.Garnish with coriander leaves.

This tastes great with Jeera Rice, Tandoori Roti, Chapati, Paratha or Naan.

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